| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indo |
Crockpot, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Acorn squash |
|
|
Salt and pepper |
| 1/4 |
c |
Melted butter |
| 1/3 |
c |
Chutney* |
| 1/3 |
c |
Flake coconut |
INSTRUCTIONS
Cut squash in half; remove seeds. Wash and drain excess water but do not
dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and
cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut
side up, on broiler pan or heat-proof platter. Brush inside of squash with
butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F
oven for about 15 minutes or until bubbly. - -NOTES
: Make chutney in slow-cooking pot according to "Peach Chutney" recipe.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997
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“WARNING: Exposure to the Son may prevent burning.”